This is a really good meat-free day meal that makes the most of vegetables that are easy to find all year round. Roasting the vegetables first brings out their full flavour and whilst that is happening you can make the coconut-spiced curry sauce which is just delicious. I make double the sauce, freeze half and then use it with chicken or prawns with green beans instead of the root veg. The twist of fresh lime and the chopped coriander makes all the difference at the end as coconut curries can be a little too sweet otherwise.

• 1 kg mix of root vegetables: carrots, parsnips, celeriac, sweet potato, peeled and cut into 5cm chunks
• 2 tbsp rapeseed oil
• 2 tsp salt
• 1 tsp turmeric
• 250g/1 large red onion, sliced
• 3 tbsp ghee (clarified butter)
• 1 tbsp finely grated garlic
• 1 tbsp grated fresh ginger
• 250g freshly grated tomato
• 2 tbsp Sri Lankan roasted curry powder or a Madras
• 12 fresh curry leaves
• 10cm fresh pandan leaf
• 1 tsp chilli hot powder
• 150g natural full-fat yoghurt
• 1 400g tin of coconut milk (a good brand like Kingfisher is best)
• 1 green chilli, cut lengthways
• juice of a lime
• 1 tbsp chopped fresh coriander

To make…

• Preheat the oven to 220C.
• Combine the root vegetables with half the oil, salt and turmeric in a shallow roasting tin. Mix well and roast for 20 minutes or so until the vegetables brown at the edge but are not cooked through. Remove and set aside.
• Add the oil to a large sauce pan and fry the red onion until brown and caramelised. Remove and set aside on a plate covered in a sheet of paper towel.
• Add the ghee to the pan. Allow it to melt and then add the garlic and ginger. Add the grated tomato and cook for about 5 minutes. Add the spices, curry leaves, pandan leaf, chilli powder, green chilli, yoghurt and half the fried onions. Stir and cook through for a minute and then add the coconut milk. Cook for about 15 minutes until you have a slightly thickened curry sauce.
• Stir in the roasted vegetables and reheat on a low heat. Sean with the lime juice and a touch of salt. Stir in the coriander and top with the rest of the onions before serving with rice or roti.

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